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Aug 25, 2007 10:04 AM

Homemade Crouton Recipe Please!

I will be making a Homemade Caesar for a Potluck BBQ and want to make croutons. I have only attempted them once before and they turned out alright. I have an excess of sourdough to use so please give me some of your favorite croutons.

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  1. i like to make somewhat "healthy" croutons - so not loaded with oil.

    cut up the bread into whatever size croutons you want.

    make a dry mixture of around equal parts o fsalt, pepper, garlic powder, onion powder, cayanne (it's surprising but good when croutons have a kick), and whatever herbs you like - sage, thyme, oregeno, basil, etc. make sure to taste to see if you like it.

    toss the bread cubes with the dry mixture (you can put some oil on the bread before you do this if you'd like).

    place on a cookie sheet or toaster oven pan and bake at around 350-400 for 5-10 minutes.

    1. Health, shmealth... Use oil if you care about taste.

      Sautee a couple of cloves of garlic in olive oil and remove them. Now add in some diced bread and sautee that a bit, being sure to cover them well and try to evenly distribute the oil. Lay the cubes out on a baking sheet, and toast it in the oven. You can add some salt, pepper, herbs, or other seasonings if you like.

      1. Here is what I do and it works out just fine. I toast some bread, slather butter on both sides and then cut it into cubes. It is softer than the usual stupid store bought or formally made croutons but still has crunch and serves the purpose pefectly of why croutons are in the salad in the first place - to soak up the residual dressing. And if you want, rub a cut half of garlic across the toast first before you butter it. Easy way to apply just a light touch of garlic to bread - the crust digs into the garlic and takes away just a nice amount on the surface.

        And if you want a peferct ceasar dressing again with a short cut, just mix some lemon juice (or white wine vinegar), mayonaise, worcheshire sauce, salt, pepper, and olive oil (you practice with proportions you like) with a generous sprinkling of grated real parmasan cheese with the cut up romaine and the croutons and you will find yourself licking out the bowl with your fingers to get every drop and the dressing soaked softer croutons as made above will make you a believer in this short cut method.

        1 Reply
        1. re: glbtrtr

          Sounds great everyone thanks!
          glbtrtr: I am going to be making my own dressing but I am a big stickler for anchovies in caesar, but I'm going to hang on to yours for the day I want to take a short-cut

        2. I cube the bread, put it on a jelly roll pan lined with foil (for easier clean up). I melt butter and add crushed garlic to it. Toss the bread cubes in the garlic butter. Bake at 400 degrees until browned. Turn off oven. Remove from oven, top with grated sharp provolone. Return to oven to let cheese melt and then remove and cool. Try to keep spouse from picking the cheesey garlic bits out.